Apple Compote is a lovely chunky sauce that is easy to make and goes with so many things. You can make this in advance and will stay fresh in the fridge for about 2 week. However, I have got into the habit of making this in large batches and freezing. If you pour the mixture into freezer bags and lay them flat, they take up a lot less space in the freezer. Also compote is not the same as jam. Compote is not strained and retains the pulp and should only be semi-firm. Jam is normally strained and firmer than compote.
Apple compote is one of those simple additions that can make an ordinary meal feel a little more special. I have always enjoyed serving something alongside the main dish that brings a different flavour to the plate. A good apple compote does exactly that, with its gentle sweetness, soft texture and lovely fruity taste.
There is something rather comforting about cooked apples, especially when the weather turns cooler. They soften beautifully as they cook, creating a mixture that is neither quite a sauce nor a jam. Best of all, apple compote is wonderfully versatile. It works just as well with a traditional roast dinner as it does with a simple midweek meal.
My favourite way to serve apple compote is alongside roast pork. Apples and pork have been a classic pairing for generations, and it is easy to understand why. The sweetness of the apples balances the savoury flavour of the meat, while the slight tartness helps cut through the richness. A spoonful beside some crispy roast potatoes and seasonal vegetables makes a very satisfying plate of food.
Apple compote also works surprisingly well with sausages, particularly good-quality pork sausages with plenty of flavour. It adds a fruity note without overpowering the meat. If you enjoy a little extra seasoning, a pinch of cinnamon or nutmeg can bring warmth to the apples. However, I prefer to keep the flavour fairly simple when serving it with savoury food.
Another lovely pairing is roast chicken. Although cranberry sauce often takes centre stage with poultry, apple compote offers a gentler sweetness. It also goes well with cold meats, making it a useful addition to a buffet or a plate of leftover Sunday roast. In fact, I often find that a small bowl of homemade accompaniment can turn leftovers into something worth looking forward to.
The choice of apples makes a difference, too. Cooking apples give a sharper flavour, while eating apples tend to produce a naturally sweeter result. You can even combine the two for a pleasant balance. There is no need to make the compote completely smooth, either. I like a little texture because it reminds everyone that the apples are fresh and homemade.
One of the best things about apple compote is how easily you can prepare it ahead of time. Make it earlier in the day, then gently warm it before serving if you prefer it hot. Alternatively, serve it chilled alongside cold meats.
For me, good cooking is about bringing different flavours together without making things unnecessarily complicated. Apple compote is a fine example of that approach. It uses an everyday ingredient to create something useful, tasty and adaptable. Whether you serve it with roast pork, sausages or chicken, this humble accompaniment deserves a regular place at the dinner table.
Apple Compote
Ingredients
- 2 tbsp water
- 1 tbsp brown sugar added sweetnesss
- 2 large apples eating not cooking
- 1/2 medium lemon juice only
Instructions
- Place the chopped apples in a smallish saucepan with the lemon juice and water.2 tbsp water, 1/2 medium lemon, 2 large apples
- Cover with a lid and simmer for about 15 minutes until very soft stirring occasionally.
- Remove from the hob and add the brown sugar to sweeten if required. Stir well until fully absorbed.1 tbsp brown sugar
31 comments
The whole family enjoyed this apple compote. I added a tiny pinch of nutmeg, which gave it a lovely warmth without making it taste too sweet.
I made this to go with Pork dish and it worked wonders. Definitely a repeat recipe.
This turned out really well and was surprisingly versatile. We had some left over and enjoyed it cold with slices of cooked ham the following day.
I served this with pork chops and creamy mashed potatoes. The combination was excellent, and everyone asked for a second helping.
I was pleased with how this turned out. The flavour was good, although I would personally reduce the sweetness slightly to suit my taste.
A wonderful way to use up apples from the fruit bowl. The flavour was fresh and natural, and it worked beautifully with roast chicken.
A great way to make a meal feel more complete. The sweetness worked particularly well with our homemade pork sausages.
Such a lovely homemade accompaniment. It brought a gentle sweetness to our meal without overpowering the flavour of the meat.
A lovely apple compote with just the right balance of sweetness and a little tang. It went perfectly with our roast pork and will definitely be made again.
A delicious apple compote that is easy to enjoy with all sorts of savoury dishes. I particularly liked the soft texture and natural sweetness.
This was easy to prepare and tasted wonderful. I would perhaps leave the apples a little chunkier next time, as I enjoy more texture.
A lovely alternative to cranberry sauce with chicken. The apple flavour was gentle and refreshing, and it complemented the meat beautifully.
We enjoyed this with grilled pork chops, and the fruity flavour complemented the meat perfectly. It is simple cooking at its best.
We served this alongside roast pork for a family meal, and it disappeared quickly. It is definitely worth making at home.
I found this apple compote very enjoyable. I might add a little cinnamon next time, but it was delicious just as it was.
This was much nicer than the shop-bought apple sauce I usually serve. The texture was lovely, and the flavour tasted fresh.
I liked the taste, but my apples were quite sweet, so the finished compote lacked a little sharpness. Next time, I will mix in some Bramley apples.
A very pleasant recipe with a lovely homemade taste. I added a little cinnamon, which suited the apples nicely, although the original version is good too.
This was a big hit at our family dinner. It paired beautifully with sausages and was a nice change from the usual mustard or gravy.
This has become a useful addition to our regular Sunday roast. It is easy to prepare ahead and tastes just as good when gently reheated.
A lovely traditional accompaniment that reminds me of Sunday dinners at home. It tasted delicious with roast pork and crispy potatoes.
A wonderful little addition to so many meals. The flavour was fresh, the texture was pleasing, and it reminded me that simple homemade accompaniments can make all the difference.
I enjoyed this, although I prefer my apple compote with a few larger pieces of apple left in it. The flavour was still excellent.
I made this to accompany sausages and onions, and it worked a treat. It added something special to an otherwise ordinary midweek meal.
A delicious and practical accompaniment that uses everyday ingredients. I would recommend keeping some in the fridge for serving with cold meats.
I loved how simple and tasty this was. The apples softened beautifully and made a delicious accompaniment to our Sunday dinner.
I enjoyed making this, and the result was lovely. I would personally add a little more spice for extra depth, but that is simply down to preference.
Absolutely lovely with roast chicken and vegetables. I had never thought of serving apple compote this way before, but it worked beautifully.
This was a real success with the family. Even those who are not usually keen on fruit sauces enjoyed it alongside the sausages.
I liked the simplicity of this dish. However, I think a little lemon juice would help brighten the flavour when using particularly sweet apples.
A simple idea that makes a difference to the dinner table. I would have preferred a slightly sharper flavour, so I will use more cooking apples next time.